Homemade Egg Substitute - cooking recipe

Ingredients
    4 egg whites
    1 Tbsp. canola oil
    1 Tbsp. skim milk powder
    3 or 4 drops yellow food coloring
Preparation
    Combine all ingredients and mix well.
    Use 1/4 cup of mixture in place of 1 egg.
    Yield:
    1/2 cup.
    Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
    In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
    Once made, refrigerate and use in 7 days.

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